Roasted Vegetable Salad Bowl is a wholesome and colorful dish packed with oven-roasted seasonal vegetables, fresh greens, and a light flavorful dressing. Roasting enhances the natural sweetness and texture of vegetables, creating a warm and satisfying salad perfect for lunch, dinner, or healthy meal prep. This nutrient-rich bowl is filling, vibrant, and ideal for balanced eating.
Preheat the oven to 200°C (400°F).
Chop vegetables such as zucchini, bell peppers, carrots, and sweet potatoes into equal-sized pieces.
Place vegetables on a baking tray, drizzle with olive oil, and season with salt and black pepper.
Roast for 20–25 minutes, turning halfway, until vegetables are tender and lightly caramelized.
In a large bowl, arrange fresh salad greens or lettuce as the base.
Add warm roasted vegetables on top.
Prepare dressing by mixing lemon juice, olive oil, and a pinch of herbs; drizzle over the salad and toss gently before serving.
Zucchini (chopped)
Mixed salad greens or lettuce
Sweet potatoes (cubed)
Olive oil
Bell peppers (sliced)
Lemon juice
Carrots (chopped)
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